it in the slow cooker. No salt is needed because the ham will give salt.

Vegetarians who are omitted the ham will want to add salt.

This is another simple recipe that can be done either on the stove or in the slow cooker. It is quicker on the stove and only takes about an hour and a half. In the slow cooker it will take a minimum of 5 hours on high but most likely will need 6. Sometimes I serve it with pumpernickel bread or pumpernickel cheese toast. You can also make pumpernickel croutons.

SLOW COOKER SPILT PEA SOUP

Makes 9 cups

1 pound dried green split peas (about 3 cups)

1 leftover ham bone with some meat on it (or you can buy a ham hock)

1 yellow onion, diced

3 celery stalks, diced

3 carrots, peeled and diced

1 tablespoon olive oil

pinch of kosher salt or sea salt

8 cups cold water (or low-salt chicken broth)

amount of water depends on how thin or thick you like your soup

2 bay leaves, optional

10 black peppercorns or teaspoon red pepper flakes, optional

1 lemon, optional

Rinse peas and place in slow cooker. Add ham bone or ham hock.

Saute onion, celery and carrots in olive oil with a pinch of kosher salt or sea salt. Cook about halfway or until onions are soft. Add to slow cooker.

Add 8 cups of water, 2 bay leaves, black peppercorns. Cut a lemon in half, squeeze it and drop the whole lemon in the slow cooker.

Cook for 6 hours on high or overnight on low. Remove ham bone. Dice leftover ham or add additional diced ham if you wish. The beans are usually soft enough that just stirring them with a spoon is enough to puree them. If you want a finer puree then use an immersion blender or put it in batches in the blender. (Click here to see pictures of instructions for blending hot liquids)

Sometimes I'll refrigerate it and if there is any fat on the top I remove the fat. But I try to trim the fat off the ham before I put it in the slow cooker.